Citrus macaroons

These bite-sized cookies are light and moist, and the citrus is refreshing.

Even after baked to golden brown, the insides will be soft and moist.

4 egg whites

1-2 Tbs. raw honey (optional)

2 to 2 1/2 cups unsweetened coconut

zest of one lime or a half an orange

juice of one lime or a half an orange

3 oz. dark chocolate, melted (optional)

Preheat the oven to 350 degrees. Lightly beat the egg whites and honey until frothy. Add the coconut, zest and juice; mix well. The coconut should be wet enough to stick together but dry enough that it’s not runny. If it’s too wet, add more coconut.

Drop spoonfuls of the mixture onto a cookie sheet lined with parchment paper. Lightly press them together into flat discs. Bake for 12-15 minutes, or until they start to brown around the edges. If you made them with orange zest and juice, you can drizzle a little melted dark chocolate on top of them after they’ve cooled.

Store in an airtight container. They will soften when stored; if you want to recrisp them, place them on a cookie sheet under a low broiler for a few seconds — watch to make sure they don’t burn.